With the extensive advances in the realm of additive manufacturing, 3D-printed food is one of the more recent developments that is gaining speed. Similar to how other 3D-printed objects are made, the process consists of extruding a paste made of edible material in layers to create foods. Depending on what is being extruded, these items can be eaten directly after printing or can be prepared for consumption such as through baking or frying.
Up until recently, 3D-printing food had only been used in very select gourmet restaurants and bakeries. This is because it can be expensive and challenging to use on large scales. However, Steakholder Foods is setting out to make the food industry more sustainable through 3D-printed food. The company uses additive manufacturing to produce meat sustainably. They slash greenhouse gas (GHG) emissions and strain on resources associated with animal agriculture by using 3D bio-printing technology to produce cuts of meat.
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Why 3D bio-printed meat?
Approximately one-third of global GHG emissions stem from the food industry. The main components of this are agriculture and, specifically, the meat industry. As a result of growing world populations, the demand for food will increase by 60% by the year 2050. This will put additional strain on food production and natural resources.
Currently, over half the Earth’s habitable land is used for agricultural purposes. Of this, more than 80% is dedicated to animal agriculture, which accounts for less than 20% of the world’s calories. Additionally, there is a large demand for fish across the world. Because of high demands, overfishing is becoming especially prevalent, which has resulted in significant population decreases and even endangered aquatic species. These practices are impractical and unsustainable. However, by using up-and-coming technology to produce their innovations, Steakholder Foods aims to change this.
By using 3D bio-printing technology to culture meat, Steakholder Foods aims to tackle the meat industry’s GHG emissions, high levels of waste production and excessive water use. Besides its positive environmental impacts, this cultured meat is also high in nutritional content, safe to consume and can be easily accessible.
How does it work?
Steakholder Foods’ 3D bio-printing process features four main steps. First, the food scientists select animal stem cells that will yield premium quality meat. These cells are then placed in ideal growing and reproductive conditions. Once optimal numbers are reached, these cells are then separated into muscle and fat cells. These become the “bio-inks” to 3D print the meat products. The bio-ink is then loaded into the 3D-printing machine to produce meat cuts based on the company’s digital designs. Unlike many conventional 3D-printed products, this process is done on an industrial scale, allowing Steakholder Foods to produce tons of products every day. In fact, the company states that a full steak can be printed in less than half a minute!
Once the product is printed, it is typically incubated for a few weeks. This allows the stem cells to differentiate into muscle and fat cells while the muscle fibers form to the desired density and thickness prior to cooking. Through this process, this cultured meat becomes indistinguishable from farm-raised meats in texture, taste and smell.
How sustainable is it?
Steakholder Foods uses a multi-faceted approach to tackle the environmental drawbacks of the meat industry. Through their growth, they also aim to contribute to four of the United Nations’ Sustainable Development Goals (SDGs) and ensure long-term sustainability.
Firstly, Steakholder Foods’ meat culturing process has several environmental benefits. The 3D bio-printing process uses 86% less land, emits 93% less air pollution and 93% less freshwater than typical meat production.
Additionally, this process does not have harmful social impacts. The 3D-printed meats can provide are safe for consumption and offer numerous nutritional benefits. The products can also allow for slaughter-free food production making them more ethical.
Besides their social and environmental benefits, Steakholder Foods also offers multiple economic advantages. They are pioneering technologies that bring together the fields of biology, design and nutrition. This way, there is enhanced collaboration among various industries. The company’s business model also supports a responsible supply chain for a sustainable future.
Through their efforts, Steakholder Foods aims to tackle four SDGs to ensure long-term sustainability. These are Goal #2 – Zero Hunger, Goal #6 – Clean Water and Sanitation, Goal #13 – Climate Action and Goal #15 – Life on Land. By aligning their practices with these goals, the company can guarantee that their strategies can work out well in the long run and minimize harm to the environment, people and economy.
Where is Steakholder Foods headed?
Since early 2021, Steakholder Foods has been partnering with companies across the globe to enhance R&D within the realm of 3D bio-printed meats. This includes cultured poultry, seafood, mycoprotein and beef products. As of April 2022, the company has developed additive manufacturing machines that can produce cultured meats on an industrial scale. The team’s most recent product, released in September 2022, was their Omakase Beef Morsels. These were highly marbled 3D-printed beef cuts made entirely of cultured muscle and fat cells.
Currently, cultivated meat only has regulatory approval in Singapore. However, Steakholder Foods sees the United States as their desired location to showcase their future innovations. In 2022, the White House announced support for cell-cultured food, which would allow the company to introduce their products to the U.S. market. This could also allow Steakholder Foods to sell and lease their printer to other US-based companies.
Through these expansions of the company and the increase in cell-cultured meats, there would be less demand for commercially cultivated meats, ranging from fish to meats. This would consequently put less strain on the planet by alleviating the effects of agriculture and overfishing.
Images via Ronen Mangan, Shlomi Arbiv and Steakholder Foods
